Aiyo! Goan Veggie Roast – So Tasty, You’ll Forget the Meat!

Namaste, friends! Kem cho? Assalamualaikum! Sat Sri Akal! Chef Curry Do’pyaza here, ready to tickle your taste buds with a dish that’s close to my heart – the glorious Goan Vegetable Roast!

For my Goan brothers and sisters, this is more than just a dish; it’s a celebration! It’s the vibrant colours of Carnival, the comforting aroma during the monsoon season, and the shared laughter around the table during Christmas and Easter. This dish is a true testament to Goa’s rich culinary heritage.

A Little Trip Down Memory Lane

The Goan Vegetable Roast, or “Bhaji Roast” as some call it, isn’t some ancient secret recipe. It’s a clever adaptation, likely born from the Portuguese influence on Goan cuisine and the abundance of fresh, local vegetables. Think of it as a delicious fusion, a happy marriage of Indian spices and European roasting techniques. This dish is a wonderful example of how Goan cooks, known for their ingenuity, have created something truly special.

Get Ready to Roast!

Preparation Time: 20 minutes
Cooking Time: 35 minutes

What You’ll Need (The सामान – Saamaan)

2 medium Potatoes (Aloo), peeled and cubed
1 large Onion (Pyaaz), roughly chopped
1 cup Green Beans (Beans), trimmed and halved
1 cup Carrots (Gajar), peeled and sliced
1/2 cup Green Peas (Matar), fresh or frozen
1 Red Bell Pepper (Shimla Mirch), deseeded and cubed
1/2 cup Cauliflower florets (Phool Gobi)
2-3 Green Chillies (Hari Mirch), finely chopped (adjust to your spice level!)
1 inch Ginger (Adrak), grated
4 cloves Garlic (Lahsun), minced
2 tablespoons Goan Vinegar (or white vinegar)
2 tablespoons Vegetable Oil (Tel)
1 teaspoon Mustard Seeds (Rai)
1 teaspoon Cumin Seeds (Jeera)
1/2 teaspoon Turmeric Powder (Haldi)
1 teaspoon Red Chilli Powder (Lal Mirch)
1 teaspoon Coriander Powder (Dhania)
1/2 teaspoon Garam Masala
Salt (Namak) to taste
Fresh Coriander Leaves (Hara Dhania), chopped for garnish

Let’s Get Cooking! (The Vidhi)

The Spice Symphony: In a small bowl, mix together the turmeric powder, red chilli powder, coriander powder, and garam masala. This is your flavour bomb!
The Sizzle Start: Heat the vegetable oil in a large pan or wok over medium heat. Add the mustard seeds. When they start to splutter, add the cumin seeds.
Aromatic Awakening: Add the chopped onions, green chillies, grated ginger, and minced garlic. Sauté until the onions turn a lovely golden brown. The aroma will fill your kitchen!
Veggie Power: Add the potatoes, carrots, and green beans. Sauté for 5-7 minutes, stirring occasionally.
The Grand Finale: Add the cauliflower, bell pepper, and green peas. Sprinkle the spice mixture over the vegetables. Mix well to coat everything evenly.
Vinegar Kiss: Pour in the Goan vinegar and add salt to taste. Stir well.
Simmer Down: Cover the pan and reduce the heat to low. Let the vegetables cook for 20-25 minutes, or until they are tender. Stir occasionally to prevent sticking.
Garnish Glory: Once the vegetables are cooked through, garnish with fresh coriander leaves.
Serve with Love: Your Goan Vegetable Roast is ready!

Chef Curry’s Tips for a Perfect Roast

Don’t Overcook: Keep an eye on the vegetables. You want them tender, but still with a slight bite. Nobody likes mushy veggies!
Spice it Up (or Down): Adjust the amount of green chillies and red chilli powder to your liking.
Vinegar Variety: If you don’t have Goan vinegar, you can use white vinegar or even apple cider vinegar.
Fresh is Best: Use fresh vegetables whenever possible for the best flavour.

Roasting Your Way: Different Cooking Methods

Gas Stove/Induction: The method described above is perfect for both gas and induction cooktops.
Pressure Cooker: For a faster version, pressure cook the vegetables for 2-3 whistles after adding all the ingredients. Be careful not to overcook them!
Oven: Preheat your oven to 375°F (190°C). Toss the vegetables with the spices and oil, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, or until tender, flipping halfway through.
Air Fryer: Toss the vegetables with the spices and oil. Air fry at 350°F (175°C) for 15-20 minutes, shaking the basket halfway through.
Slow Cooker/Crockpot: Add all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Nutrition Nuggets (Approximate Values per Serving)

Calories: 250-300
Protein: 5-7g
Carbohydrates: 30-35g
Fat: 12-15g
Fiber: 8-10g

Note: These values are approximate and may vary based on specific ingredients and portion sizes.

Serving Suggestions – Khaane ke saath kya?

Serve it hot with fluffy rice or warm rotis.
Enjoy it as a side dish with your favourite Goan curry.
Make it a complete meal by adding some paneer (Indian cheese) or tofu.
It’s also delicious served cold as a salad!

So there you have it, my friends! A simple, flavourful, and utterly delicious Goan Vegetable Roast. Now go on, get into the kitchen, and try this recipe. It’s a fantastic way to add some colour and spice to your life!

Don’t forget to share this recipe with your friends and family. Good food is meant to be shared!

Until next time, happy cooking!
Your friend,
Chef Curry Do’pyaza

Aiyo! Goan Veggie Roast – So Tasty, You’ll Forget the Meat!